Winter Greens

Don't let the cold weather keep you from enjoying fresh produce. Our best winter vegetable collection proves that flavorful, fresh ingredients can be enjoyed year-round providing you with ample opportunity to try eating more vegetables. Grab some nutrient-packed dark, leafy greens next time you're in the produce section- in the short days of winter dark leafy greens are at their best. You may have avoided these nutritious greens in the past because of their bitter reputations, but when you pair them with sensible amounts of intensely flavorful ingredients it is easy to balance their bitterness.

Beet Greens

You can find beet greens still attached to the beets or separate in bunches. The color of the veins indicates the color of their root-the beet. Common varieties include red, gold and chioggia, an Italian heirloom variety that has concentric circles of white and pink, purple or red. Each beet has several greens growing from it. The greens have a rich, earthy flavor.

Chard

Chard is not Swiss; in fact, the first varieties have been traced back to Sicily. Look for chard's shiny ribbed leaves and the multicolored stems of the rainbow variety, the red-speckled leaves of red (or ruby) chard, or white chard's white stems and veins. Some find white chard has the most mild taste-quite similar to spinach, and red chard to have a stronger, earthier flavor, like that of beets.

Collard Greens

You can spot collards by their flat, broad leaves. While many other greens wilt down when cooked, collards keep most of their volume. Perhaps the most neutral in taste, they benefit from other big flavors in a dish

Escarole

Escarole has tender, broad, pale green leaves that can be eaten raw in salads or lightly cooked in soups, pasta or as a side dish. Seek out escarole near other lettuces in your supermarket. Balance its bitter flavor with a touch of sweetness-like chunks of apple in a salad or dried fruit in a sauté

Kale

Popular varieties include red Russian, lacinato (or dinosaur) and curly kale (which can range from green to deep purple). Kale's sharp, peppery flavor is best balanced by a touch of acidity or sweetness.

Mustard Greens

These pungent, peppery greens can be identified by their frilly edges. Their flavor is bold so you may want to combine them with other more mild dark leafy greens, like chard, to balance their strong flavor

Nutrients in Dark Leafy Greens

Dark green leafy vegetables are, calorie for calorie, probably the most concentrated source of nutrition of any food, a real powerhouse. They are a rich source of minerals including; iron, calcium, potassium, and magnesium and vitamins; K, C, E, and many of the B vitamins. They also provide a variety of phytonutrients. Dark green leaves even contain small amounts of Omega-3 fats.

Preparing Dark Leafy Greens

Most winter greens are sold in bunches-the exception is escarole. Look for fresh, crisp, brightly colored greens; avoid those that are wilted or blemished. Wash greens well as dirt likes to hide in their nooks and crannies. Fill your sink with lots of cold water and let them soak for a bit, give them a swish, then dry them in a salad spinner. Though all of the stems are edible, most prefer to use only chard and beet stems, discarding the tough stems of collards, kale and mustard greens. If you do choose to use the stems, keep them separate when prepping and cook them for 3 to 5 minutes longer than the leaves.

Featured Recipes

Winter Greens, Asiago, and Anchovy Pizza

Ingredients

Cooking spray

1 cup sliced red onion (about 1 medium)

3 tablespoons raisins

3 garlic cloves, minced

2 canned anchovy fillets, minced

3 cups loosely packed baby spinach (about 3 ounces)

3 cups chopped winter greens (about 5 ounces)

1/4 teaspoon salt

1/4 teaspoon crushed red pepper

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)

3/4 cup (3 ounces) shredded part-skim mozzarella cheese

1/2 cup (2 ounces) grated Asiago cheese

Preparation

Preheat oven to 400°. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add red onion, and cook for 10 minutes or until tender, stirring occasionally. Add 3 tablespoons raisins, garlic, and anchovies; cook for 2 minutes, stirring frequently. Add spinach and greens; cover and cook for 4 minutes or until spinach and greens wilt. Uncover and cook for 3 minutes or until liquid evaporates. Stir in 1/4 teaspoon salt and pepper. Cool slightly.

Place crust on a baking sheet. Sprinkle crust evenly with mozzarella; top evenly with spinach mixture. Sprinkle Asiago evenly over spinach mixture. Bake at 400° for 12 minutes or until cheese melts and begins to brown. Cut pizza into 8 wedges.

Nutritional Information Per Serving

Calories: 391, Calories from fat: 30%, Fat: 13.1g, Saturated fat: 5.9g, Monounsaturated fat: 3.3g, Polyunsaturated fat: 3g, Protein: 20g, Carbohydrate: 49.6g, Fiber: 3.9g, Cholesterol: 26mg,

Iron: 4.3mg, Sodium: 833mg, Calcium: 528mg

Source - Cooking Light MARCH 2007

Sautéed Escarole with Toasted Pearl Couscous and Poached Eggs

Ingredients

1 cup pearl couscous

5 tbsp. extra-virgin olive oil, divided

3/4 tsp. kosher salt, divided

2 garlic cloves, thinly sliced

2 large heads (1 1/4 lbs. total) escarole, stem ends trimmed, leaves rinsed and drained (leave some water on leaves)

1/2 cup reduced-sodium chicken broth

1/2 tsp. pepper

1/4 cup distilled white vinegar

4 large eggs

1/2 cup finely grated parmesan cheese

Preparation

1. Toast couscous in 1 tbsp. oil in a medium saucepan over medium heat, stirring occasionally, until mostly golden, 7 to 8 minutes. Add 1/4 tsp. salt and 2 cups water; bring to a boil. Cover, reduce heat, and simmer until barely tender, 8 to 10 minutes. Drain.

2. Cook garlic in remaining 1/4 cup oil in a large frying pan over medium heat until softened but still pale, 2 to 3 minutes. Add escarole and cook until it begins to wilt, 2 to 3 minutes. Add couscous and stir to coat, then add broth and 1/2 tsp. pepper and cook 2 to 3 minutes more. Season with about 1/4 tsp. salt and pepper to taste and keep warm.

3. Fill saucepan used for couscous three-quarters full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Reduce heat to medium-low. Crack eggs into water and give water a gentle stir to ensure eggs aren't sticking to pan. Cook 3 minutes for runny yolks. With a slotted spoon, transfer eggs to paper towels. Sprinkle with about 1/4 tsp. salt and pepper to taste.

4. Divide escarole mixture among 4 soup plates and set an egg on each. Drizzle with more oil and sprinkle with parmesan.

Nutritional Information Per Serving

Calories: 451, Calories from fat: 53%, Protein: 19g, Fat: 27g, Saturated fat: 6.2g, Carbohydrate: 34g, Fiber: 5.8g, Sodium: 652mg, Cholesterol: 225mg

Source - Sunset JANUARY 2012